A spring surprise from Kathy’s Kitchen!
Ingredients:
- ¼ c butter
- 1 lb leeks, chopped
- 1 onion, chopped
- 2 qt water
- 3 large potatoes (Yukon gold or russet), chopped
- 2 large carrots, chopped
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- ⅓ c uncooked long-grain white rice
- 4 tsp salt
- ½ lb fresh spinach
- 1 c heavy cream
Instructions:
- Melt the butter in a large pot over medium heat.
- Stir in the leeks and onion and cook until tender.
- Pour water into the pot.
- Mix in potatoes, carrots, asparagus, and rice.
- Season with salt.
- Bring to a boil, reduce heat, then simmer 30 minutes until vegetables are tender.
- Stir spinach and heavy cream into the soup mixture and continue cooking for about five minutes before serving.